For extra mushroomy flavor, include a few shiitake mushrooms with the cremini or button mushrooms.
- 3 tablespoons butter
- 1/2 cup chopped shallots
- 8-10 ounces cremini or button mushrooms, thickly sliced
- 1 teaspoon chopped fresh parsley
- 1 cup dry vermouth or dry white wine (such as Sauvignon Blanc)
- 2/3 cup heavy whipping cream (light cream may curdle, so use heavy cream)
- 3 tablespoons chopped fresh sage
- 1 tablespoon extra virgin olive oil
- 1 1/4 to 1 1/2 pounds chicken breast cutlets, or skinless, boneless chicken breasts pounded to an even 1/4 inch to 1/3 inch thickness
- Salt and freshly ground black pepper
1 Cook the shallots and mushrooms: Melt the butter in a large sauté pan on medium high heat. Add the shallots and sauté for one minute.
Add the mushrooms and parsley and sauté for 7-10 more minutes, or until the mushrooms have browned. If you are using unsalted butter, sprinkle on a pinch of salt.
2 Make the sauce: Add the vermouth and deglaze the pan, scraping up any bits that may be sticking to the bottom of the pan.
Stir in the cream. Bring to a simmer and cook for 3 to 5 minutes, or until the sauce is thick enough to coat the back of a wooden spoon.
3 Cook the chicken cutlets: While the sauce is simmering, heat the olive oil in another large sauté pan on medium high heat. Sprinkle salt and pepper over both sides of the chicken breast cutlets.
Add cutlets to pan and cook for about 3 minutes on each side, until browned and cooked through.
4 Finish the sauce and serve: Stir the sage into the sauce, and season to taste with salt and pepper. Pour the sauce over the chicken.
Serve alone or with a vegetable (for low carb version) or with rice, mashed potatoes, or pasta (use gluten-free pasta for gluten-free version). Garnish with chopped fresh parsley.